5 Thanksgiving Dishes From The Indium Cookbook

From our tables to yours! Here are 5 of our favorite Thanksgiving recipes to add to your dinner spread.
Brie, Fig, and Prosciutto Crostinis

Submitted by Katherine Ternes, serves 24


one baguette

1/4 cup extra virgin olive oil

Salt & pepper

8 oz. Brie

4 oz. Thinly sliced prosciutto

1.5 cup fig jam

2 cup baby arugula

1 tbsp. extra virgin olive oil


1. Begin by diagonally slicing the baguette. Then, place the slices in a single layer on a baking sheet. Brush them with olive oil and sprinkle with salt and pepper. Place the baking sheet on the top rack of your oven and broil the bread 4-5 minutes until it is golden brown. Set aside to cool.

2. In a small bowl, gently toss together the arugula, olive oil, and a little salt and pepper.

3. Begin by spreading the toast with fig jam. Top with a slice of brie and prosciutto. Finish it off with a few pieces of arugula.

Slow Cooker Spinach Artichoke Dip

Submitted by Kelli Sperling


8 oz. block of cream cheese

1 12-oz.  jar of artichoke hearts

1 pkg. spinach, frozen

1/2 cup sour cream

1 1/2 cup shredded mozzarella

2 T minced garlic

1/2 tsp salt & pepper, each

1 tsp onion powder


 1. Combine all ingredients in crockpot.

2. Heat on low for 2 to 3 hours.

3. Serve warm with tortilla chips

Jiffy Corn Casserole

Submitted by Kim Jones, serves 8


(15.25 ounce) can corn kernels, drained

1 (14.75 ounce) can cream-style corn, NOT drained

1 cup sour cream, at room temperature

2 eggs, at room temperature and lightly beaten

1 (8.5 ounce) box Jiffy Corn Muffin mix

1 stick (8 tablespoons) salted butter, melted and slightly cooled


1. Preheat oven to 350°F. Grease a 1 ½ or 2-quart baking dish or spray with nonstick cooking spray; set aside.
2. In a large bowl, stir together all of the ingredients. Transfer the mixture to the prepared dish.
3. Bake for 45-50 minutes, or until lightly browned on top. The casserole is done when the center is set — but still soft.


Soft Apple Cookies

Submitted by Marlee Strah


1 1/4 cups flour

1/2 tsp salt

1/2 tsp baking soda

1/2 cup of sugar

1/2 cup of brown sugar, packed

5 tbsp butter, room temp

1/4 cup of heavy whipping cream

1/2 tsp vanilla

1 egg

1 apple, peeled and chopped

2 tsp corn starch

1/4 tsp cinnamon


1 tbsp. cinnamon

2 tbsp. sugar


1. Preheat oven to 350°.

2. Mix flour, salt, and baking soda in a bowl. Set aside.

3. Mix apple, cornstarch, and cinnamon in a small bowl. Set aside.

4. In mixer, combine sugars with butter and cream. 

5. Add vanilla and eggs.

6. Slowly, add flour mixture.

7. Add apple mixture.

8. Mix cinnamon and sugar in a small bowl. Set aside.

9. Scoop small balls of dough and roll in cinnamon-sugar. Place on cookie sheet.

10. Bake cookies 12-14 mins. 

11. Leave on pan for 3 mins and then transfer to wire rack.

Mawmaw’s Perfect Pie Crust Recipe

Submitted by Tricia Lambert


4 c. unsifted all-purpose flour

1 T. sugar

2 tsp. salt

1 T. white or cider vinegar

1 lg. egg

½ c. water

1¾ c. vegetable shortening (solid shortening)



1. Put flour, sugar and salt in large bowl and mix well with table fork. Add shortening and mix with fork until ingredients are crumbly.

2. In small bowl, beat together with fork ½ cup water, the vinegar and egg. Combine the 2 mixtures, stirring with fork until all ingredients are moistened.

3. Divide dough in 5 portions and, with hands, shape each portion in a flat, round patty ready for rolling. Wrap each in plastic or waxed paper and chill at least ½ hour.

4. When ready to roll pie crust, lightly flour both sides of patty; put on lightly floured board or pastry cloth. Cover rolling pin with a little flour. Keeping pastry round, roll from center to ⅛-thickness and 2 inches larger than inverted pie pan.

5. Fold in halves or quarters; transfer to pie pan, unfold and fit loosely in pie pan. Press with fingers to remove air pockets. 

6. Fill with your favorite pie filling and enjoy!

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